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Salted Caramello Easter Eggs


2 Cups Oats

1/2 Cup Hazelnuts

1/4 Cup Shelled Hemp Seeds

2 Tablespoons Cocoa Powder

4 Tablespoons Pure Maple Syrup

2 Tablespoons Coconut Oil

1/4 Teaspoon Vanilla Extract

1 Tablespoons Cacao Nibs



Approximately 20 depipped Madjool Dates, soaked in boiling water until soft

1 Tablespoons Peanut Butter

4-5 Tablespoons Water

1/2 Tablespoons Coconut Oil, Melted

1 Teaspoon raw Honey

Pinch of Sea Salt, to taste



1/2 Block of 72% Dark Chocolate, melted

Chopped Hazelnuts



Pulse ingredients together until combined. Roll into 4 balls, then form into an egg shape. Place in the freezer for 20 minutes or until firm.



Meanwhile, make the caramel by blending the soaked dates with other ingredients. Season to your taste with salt to make it salted caramel. I found the best way to blend the caramel is to use a tall glass and a stick blender, or a small food processor attachment. Place the caramel in the fridge to firm up a little.

Once the “eggs” are firm, carefully cut them in half with a sharp knife - vertically. Sandwich the halves together with the caramel, then place back in the freezer for 20 minutes to firm up again.



Melt the dark chocolate over a double boiler - then using 2 spoons coat the eggs in the chocolate. Sprinkle with chopped hazelnuts.

Place onto a sheet of baking paper and put in fridge until set.

It is best to eat these straight form the fridge – although you can also freeze them for up to 6 weeks.

No nutritions listed in the recipe!
Shelled Hemp Seeds